Cooking demonstrations

Kuti Shack’s XO Pipis draws diners from all over SA with their generous bowls of Goolwa Kuti tossed in butter, XO sauce and fresh herbs. Kuti’s kitchen stars Milli and Brendan are travelling from the southern

Fleurieu Peninsula will create this iconic dish on stage to kick off Sea to Shore.

Since 1966, Dinko Seafoods has been a trailblazer in the Port Lincoln tuna industry. The company’s late founder, Dinko Lukin, pioneered the catching and ranching method of tuna farming, largely credited for revitalising SA’s Southern Bluefin Tuna population.

In this session, you’ll learn how to use fresh tuna in your kitchen and discover more about this incredible family business, now led by Dinko’s wife, Lukina Lukin.

Founded by Amanda Prance, Fair Seafood is the first and only Australian seafood wholesaler and retailer to provide 100% fisher-to-consumer traceability on all products. They’re also SA’s only dry-aged fish retailer, serving everything from Ora King Salmon sashimi to whole-cooked King George Whiting to their diners.

Join Amanda and her team on stage to learn the science of dry ageing and how to replicate their approach at home.

The Thai Guy is a local restaurant and catering service led by one of Adelaide’s most acclaimed Thai chefs, Chef Terry Intarakhamhaeng.

Specialising in dishes from traditional street food to elevated creations, Chef Terry is fusing his love for Thai flavours and our amazing local produce to create the ultimate tribute to both his homes: Goolwa Pipis in yellow curry. You’ll leave knowing how to recreate this in your kitchen, too!

HNLY’s Chef Edward Noble joins his mum (and local media icon) Jane Reilly on stage to create the perfect two-course seafood dinner party menu. First, you’ll learn how to create a raw seafood starter at home. Then you’ll watch Eddie and Jane break down a whole fish. They'll be cooking the fillets with a helping of Goolwa Pipis and flavouring the dish with fennel and Aleppo pepper.

Laura Sharrad is one of South Australia's most prominent culinary identities and the founder of top local eateries Fugazzi Bar & Dining Room and Nido Pasta Bar. She was a runner-up on Masterchef seasons 6 and 12, and she also took up the Snackmasters challenge in 2021.

Renowned for her expertise in all things pasta, Laura is taking to the demonstration kitchen to craft a spicy SA King Prawn pasta – the perfect dish for any (and all) occasions.

Sea to Shore Ambassador Laura Sharrad is returning for her second session on the demonstration kitchen stage to kick off day two of the festival. With talents that have taken her all over Australia and led her to host My Market Kitchen on Network 10, Laura is at home at the fish market – and she’s going to use her knowledge to create crumbed fish Colette with aioli using one of SA’s lesser-known species.

Franklin Harbour is where oyster farming began in South Australia. Since 1987, this nearly landlocked bay has produced world-class Pacific Oysters in ideal conditions, where mangroves filter impurities from the water and leave behind a nutrient-rich buffet for its oysters.

Today, Franklin Harbour Oyster Co. is led by Tim Rehn, and he’s going to teach you everything you need to know about buying and eating oysters and show you how to shuck them at home.

Are you one of those people who ask their fishmonger for the same two species every time you’re at the counter? Thankfully, the Fair Seafood team is here to help us share the love throughout our oceans, rivers and lakes.

In this session, Fair Seafood founder Amanda Prance will share some of her favourite lesser-known fish species to cook with and show you how to bring out their best flavours in your kitchen.

Hahndorf’s Comida Bar + Eatery is known for serving one of the best paellas in the state, and owners Brad and Brianna McAvaney are joining us from the Adelaide Hills to show us how it’s done.

This husband-and-wife team is creating their signature paella marinara with squid ink, squid, prawns, mussels, barramundi, green beans, peas, and aioli—and they’ll give you all the inside knowledge you need, from nailing your sofrito to perfecting a crispy socarrat.

For over 30 years, Meiningie residents Glen and Tracy Hill have been running Coorong Wild Seafood – their award-winning commercial fishing and processing business. Fishing the waters of the Coorong and Lake Albert, they’ve been busy supplying SA restaurants with their renowned Coorong Mullet and seasonal species.

Join them to learn about the underutilised fish in our waters and how to make the most of them in your kitchen – even carp!